Carcar Chicharon
Posted by on May 19, 2010
If there’s one food, that I can live without, it must be the chicharon. Chicharon is a pork rind deep fried to golden perfection, and salted lightly. Although chicharon is very common all over the Philippines, it is said that the chicharon coming from the Heritage Town of Carcar in Cebu is the best.
What makes the Carcar Chicharon stand outis that its version contains a thin slice of pork meat for more crunch. When we went to Cebu last March, I tried a piece of chicharon, and indeed, it is very delicious. Perfect as pulutan.
Often times, I skip chicharon because it is loaded with all the fats, cholesterol and salt. But I guess there’s nothing wrong with eating a piece or two from time to time. 
When I left Cebu, I brought home for pasalubong half a kilo of dried mangoes and half a kilo of Chicharon Carcar. So when you get the chance to visit Cebu, make sure to buy chichqron for your friends and loved ones!
Actually the Carcar lechon is better.
Am not from Cebu, nor am I an expert… but what i remember is that it tasted damn good. Parang Max’s sarap to the bones. 
yummy!.. cholesterol overload but it’s not bad to indulge once in a while..
I will try this when I go back to Cebu..
Wow!Cripylicious.
My daughter loves it too.
Thats my favorite!
Yummy!
WOW mampabata!
wow! salivating!!! i often eat those back in the province, bulacan! they have some good chicharon there
favorite ko rin yang chicharon.
I often eat chicharon with rice.
I love chicharon on my palabok or plain chicharon paired with steamed rice!
nakakagutom
Wow! SARAPPPPPPPPPPP talaga
crunchy!!!
Ka ngilngig sad tan awon ana uy… lami baya